Bresaola

Bresaola: Bresaola or brisaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. It is made from top (inside) round, and is lean and tender, with a sweet, m
usty smell. It originated in Valtellina, a valley in the Alps of northern Italy’s Lombardy region.

Ingredients (makes 1 Kg):

• 1 kg topside beef, excess fat trimmed
• 7 juniper berries
• 2 bay leaves
• 3 garlic cloves
• 1 tsp fresh thyme
• 1 tsp fresh rosemary
• 2 tbsp olive oil
• 3 liters red wine (can be good cooking wine, such as claret)
• 4 tbsp sea salt flakes

Method:

• Cut the beef into long strips of about 8–10 cm, to form a long rectangular shape.
• In a metal bowl, combine the juniper berries, bay leaves, garlic, thyme, rosemary and olive oil.
• Place the beef into the bowl and rub the mixture all over.
• Place the beef and remaining mixture in a bucket.
• Cover with red wine and place a plate over the top to submerge the beef completely. (The oil will float to the top and act as a seal.)
• Refrigerate for 2 weeks.
• Take the beef out and rub the sea salt all over it.
• Wrap the beef in muslin and tie with string.
• Hang the beef in a cool, well-ventilated area for about 2 weeks at 14°C. (If you live in a hotter climate, put the beef in a fridge and allow a little longer for the curing process – up to 4 weeks.)
• Unwrap the bresaola and thinly slice.
• Serve with good-quality olive oil.

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